Chang up your birthday routine and enjoy this Easy Chocolate Chip Cookie Cake! It’s the perfect combination of a classic chocolate chip cookie flavor with a beautiful cake presentation featuring homemade buttercream frosting!
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If you’ve ever walked into the mall and breezed past a cookie shop like The Great American Cookie Co., chances are you’ve had your sights on the large cookie cakes they offer. This recipe will help you make your own version at home that’s just as delicious and impressive, if not even better!
This recipe came about because my husband did not want a traditional birthday cake for his birthday. I thought this was a great time to perfect making an amazing cookie cake, and this is the recipe that won all of our friends and family over!
This cookie has a moist and gooey texture that is a perfect blend of sugar, butter, and good ole' chocolate chips. It's topped it off with a homemade fluffy buttercream frosting that adds a little sweetness that makes this chocolate chip cake truly amazing!
This is my Double Layered Cookie! All you do is double the recipe and viola!
Why you’ll love this recipe
It’s a delicious twist on the classic chocolate chip cookie that brings an element of surprise to birthdays and any special occasion.
The cake is 9 inches wide, making it perfect for feeding a crowd.
This recipe is super quick and easy to make, so don’t be intimidated if you’re new to baking!
Customize the recipe to your own taste by adding in some mix-ins like candy pieces, nuts, or dried fruits!
Everyone will love how moist and flavorful the cake is, thanks to the homemade buttercream frosting on top.
Quick note: This cake is just as delicious without the frosting as it is with!
*** AND IT CAN BE MADE ANY MANY DIFFERENT FLAVORS***
Ingredients for Cookie Cake
Unsalted Butter – This makes up the oil portion of the cake which adds a moist texture along with a buttery flavor.
Sugar – A mix of brown and white sugar work together to sweeten the base of the cake and give it a bit of chew.
Egg – You’ll need one egg plus a yolk to help bind all of the ingredients together so they set properly when baking.
Vanilla Extract – Used to add a fragrant vanilla flavor throughout the cake that is light and enjoyable.
All Purpose Flour – This dry ingredient creates structure in the cake and helps the cookie dough come together.
Baking Soda – A leavening agent that helps the cookie rise slightly.
Salt – Helps add a contrasting flavor to the sweetness while activating the baking soda.
Chocolate Chips – Adds pieces of chocolatey goodness to every bite!
How to make Chocolate Chip Cookie Cake
* Cream together butter and sugars * Add the eggs and vanilla
I use my favorite Kitchen Aid Mixer, with a K beater.
You can also use the Kitchen Aid Handheld Mixer.
* Add in the dry ingredients *Mix in the chocolate chips
I always sift my flour and dry ingredients in a mixing
bowl until combined. I prefer this Pyrex set.
* Press cookie dough into a 9 inch baking dish *Bake and let cool before frosting
I typically use Wilton Recipe Right Non-Stick 9-Inch
Round Cake Pans Set. Sometimes I use my spring
form pans. I like that it comes out a little easier.
Prepare for baking: Preheat the oven to 350 degrees and grease a 9-inch cake pan. Set aside.
Mix the wet ingredients: Add the butter and sugar to the bowl of a stand mixer fitted with the paddle attachment, or add to a bowl to use with an electric mixer. Cream the butter and sugar together on medium speed for two minutes. Then, add in the egg, yolk, and vanilla. Combine until smooth.
Add the dry ingredients: Slowly add the flour, baking soda, and salt and mix just until combined. Then, use a wooden spoon or spatula to fold in the chocolate chips, reserving two tablespoons.
Add to pan: Remove the cookie dough from the bowl and press it into the prepared cake pan until it’s even and flat. If you are using your hands to do this, it helps to wet your hands lightly, so the batter does not stick. Sprinkle the remaining chocolate chips on top and press them in lightly.
Bake and cool: Add the pan to the oven and bake for 22-25 minutes or until the top becomes golden brown in color. Let the cookie cool completely in the pan before removing it. To remove, run a knife along the edges of the cake and carefully transfer it to a platter.
Frost and serve: Add the frosting to a piping bag with your favorite tip, then pipe the frosting along the outside of the cookie. Add sprinkles to the top. Enjoy!
** I WILL LINK MY BUTTERCREAM RECIPE IN MY NEX BLOG HERE!!
Variations
To make the cookie cake more flavorful, try adding a teaspoon of espresso powder or cinnamon to the dough.
Instead of chocolate chips, use peanut butter chips or butterscotch chips for a different flavor.
For a fruitier version of this cake, add 1/2 cup of diced fresh strawberries to the cookie dough.
For a crunchier texture, add 1/2 cup of chopped nuts to the cookie dough.
To make it an even more decadent dessert, drizzle melted chocolate over the top of the frosting.
Recipe Tips
Make sure the butter is at room temperature before creaming it with the sugar. This will ensure a light and fluffy texture for your cookie cake.
Do not overmix the cookie dough, as this can result in a tough, dense cake.
The chocolate chips should be added last to the dough so that they don’t get misshapen when mixing the cookie dough.
When transferring the cookie cake from the pan to the platter, use a heat-resistant spatula to make sure the edges don’t break.
Make sure the cookie is completely cooled before frosting, as a warm cookie can melt the buttercream.
When it comes to food coloring, just a few drops will work as they are very potent in color. Start with one drop and work your way up to the desired color.
If you don’t have a piping bag or are not comfortable using one, use an offset spatula instead and spread the frosting evenly over the top.
Storing and Freezing
Storing: Once cooled, chocolate chip cookie cake can be stored in an airtight container at room temperature for up to 4 days.
Freezing: To freeze, wrap the cooled cake tightly with plastic wrap and store in a freezer-safe bag or container for up to 3 months. Freeze the cake UNFROSTED for best results.
FAQ
What makes a chocolate chip cookie cake moist?
The key to a moist cookie cake is using the right amount of butter in your dough. Too much butter can make the cake dense, while not enough will result in a dry cookie cake. You also want to make sure you are not overbaking the cookie.
How can I add more flavor to my chocolate chip cookie cake?
Adding extracts or spices like cinnamon or vanilla extract can help enhance the flavor of the cookie cake. You can also add mix-ins like chopped nuts, dried fruit, or chocolate chips for added flavor.
Can I make this recipe gluten-free?
Yes! To make this recipe gluten-free, use a gluten-free flour blend in place of all-purpose flour. Make sure to check that your other ingredients also do not contain gluten.
